Recipe – Homemade Pumpkin Scones

Are you a fan of a keto-friendly lifestyle? I’m super excited to share this delicious keto homemade pumpkin scone recipe with you. It’s heaven in every bite! Not too sweet, but tasty enough for a breakfast treat. They are easy and quick to make.

Basic Recipe Information

  • Diet plan of the recipe: Keto
  • Approximate prep time: 15 minutes
  • Approximate cooking time: 30 minutes

Required equipment

  • Mixing bowls
  • Pastry blender
  • Whisk
  • Knife or pizza cutter
  • Measuring cups and spoons
  • Baking sheet or tray
  • Parchment paper or silicone mat


  • 1/2 cup homemade pumpkin puree
  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup confectioners erythritol sweetener
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 cup unsalted butter
  • 1 1/2 tsp vanilla
  • 1 large egg
  • 3 tbsp heavy whipping cream

Preparation Directions

  • Preheat the oven to 1800C or 3500F.
  • Use a parchment paper or silicone mat to line the baking sheet or tray.

Step 3: In a large mixing bowl, mix the dry ingredients – almond flour, coconut flour, erythritol sweetener, baking powder, cinnamon, ginger, cloves, salt. Mix half of the cold butter into the ingredients using a pastry blender. Alternatively, you can pulse these ingredients in a food processor.

  • In a separate medium-sized mixing bowl, combine the pumpkin puree, melted butter (remaining portion), egg, and vanilla. Whisk thoroughly until these wet ingredients are well incorporated. 
  • Add the wet mixture to the dry mix. Pulse or mix with your hands until a dough forms. If the dough is too sticky to handle with ease, you can add a little almond flour as needed. Then, divide the dough into two equal parts.
  • Transfer one dough onto the baking sheet or tray. Roll out the dough to create a 1/2-inch thick disk using your hands. Then, take a knife or pizza cutter and slice the disk of the pumpkin dough into 8 wedges (the pizza style). Repeat the procedure with the other part of the pumpkin dough.
  • In the preheated oven, bake the pumpkin scones until they look golden brown. The baking time is usually 25 to 35 minutes.
  • Remove the baking sheet from the oven and place it on a wire rack to allow the scones to cool.


This homemade pumpkin scone recipe yields 16 scones, 1/2 inch thick and 6 inches long.

How to serve/plate and garnish

Pumpkin scones are best served cool. So, once they have cooled, you can drizzle a glaze on top of them. To make a glaze, here’s what you’ll need to do. Mix a confectioner erythritol sweetener in a small bowl with heavy cream whipping cream, and ground cinnamon to form a thin paste.

Pumpkin Scone Recipe

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